1 cup cooked white beans (I used canned cannellini beans)
1/2 cup grated Parmesan cheese, plus more for sprinkling
2 tablespoons unsalted butter
Freshly ground black pepper
2 bunches (1 3/4 pounds) bitter greens (I used kale and swiss chard), stems removed and chopped
Warm 1/2 cup olive oil and garlic in a small saucepan over medium-low heat. Cook until the garlic starts to brown (8 – 10 minutes). Strain oil into a clean container, and discard solids.
Bring chicken stock to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
In a large, heavy-bottom pot, warm 2 tablespoons of the garlic oil made in step 1 over medium heat. Add the onion and thyme along with a pinch of salt, and cook until the onion is tender but not browned (6 minutes). Stir in the rice and cook for 2 minutes, then add the Pinot Grigio and cook for 1 more minute. Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30 - 35 minutes total. You may not use all of the chicken stock. Stir in the beans and cook until heated through (1 - 2 minutes). Take the risotto off the heat, and stir in Parmesan cheese and butter. Season to taste with salt and black pepper.
During the last 5 minutes of cooking, fill a large pot with an inch or two of water. Place a vegetable steamer on the bottom of the pot, then bring the water to a boil over high heat. Add the chopped greens to the steamer, cover and cook for 5 minutes. Transfer greens to a medium bowl, and drizzle with garlic oil (from step 1), and season to taste with salt and black pepper.
To serve, spoon risotto into a bowl, and top with garlicky greens. Additional Parmesan cheese and black pepper are always welcome.